Gluten-Free Christmas Cake Recipe: A Festive Delight

The holidays are a time for celebration, and what better way to celebrate than with a delicious Christmas cake? This recipe ensures everyone can enjoy the festive tradition, even those with gluten sensitivities. This gluten-free Christmas cake is moist, rich, and packed with the classic flavors you expect from a traditional Christmas cake. Let's get baking!

Ingredients:

This recipe uses a blend of gluten-free flours for the best texture and rise. You can adjust the type of dried fruit and spices to your liking.

• For the Cake:

  • 200g gluten-free self-raising flour blend (ensure it contains xanthan gum)
  • 200g mixed dried fruit (sultanas, raisins, currants, cranberries – get creative!)
  • 100g chopped candied peel
  • 100g suet (vegetable suet is a good gluten-free alternative)
  • 200g soft brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • ½ tsp ground nutmeg
  • 1 tsp baking powder
  • 4 large eggs
  • 100ml strong black coffee or tea (cooled)
  • 1 tbsp gluten-free molasses (optional, for extra richness)
  • 50g flaked almonds (optional, for decoration)

• For the Glaze (optional):

  • 100g apricot jam
  • 1 tbsp brandy or orange juice

Instructions:

Step 1: Prepare the Fruit

The first step is to prepare your dried fruit. Soak the mixed dried fruit in the cooled coffee or tea for at least 2 hours, or preferably overnight. This helps plump them up and adds extra moisture to the cake.

Step 2: Preheat & Prepare

Preheat your oven to 150°C (300°F/Gas Mark 2). Grease and line a 20cm (8 inch) round cake tin.

Step 3: Combine Dry Ingredients

In a large bowl, sift together the gluten-free flour blend, baking powder, cinnamon, mixed spice, and nutmeg. Add the suet, brown sugar, and chopped candied peel. Mix well.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the eggs and the gluten-free molasses (if using).

Step 5: Combine Wet & Dry

Add the soaked fruit (along with the coffee/tea) to the dry ingredients. Gently fold in the wet ingredients until just combined. Be careful not to overmix, as this can make the cake tough.

Step 6: Bake

Pour the batter into the prepared cake tin and spread evenly. Bake for 2-2.5 hours, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover it loosely with foil.

Step 7: Cool & Glaze (Optional)

Let the cake cool completely in the tin before glazing. To make the glaze, gently warm the apricot jam with a tablespoon of brandy or orange juice. Once the cake is completely cool, brush the glaze over the top.

Step 8: Decorate & Enjoy!

Decorate your gluten-free Christmas cake with flaked almonds or your favorite festive decorations. Enjoy your delicious, gluten-free Christmas cake!

Tips for Success:

• Flour Blend: Using a good quality gluten-free self-raising flour blend is crucial for the best results. Ensure it contains xanthan gum, which helps bind the ingredients and create a better texture.
• Don't Overmix: Overmixing can lead to a tough cake. Gently fold the ingredients together until just combined.
• Check for Doneness: Use a skewer or toothpick to check if the cake is baked through. If it comes out clean, the cake is ready.
• Storage: Store your cake in an airtight container at room temperature for up to a week.

This gluten-free Christmas cake recipe provides a delicious and inclusive alternative for everyone to enjoy during the festive season. Happy baking! Remember to share your creations using #glutenfreechristmascake!